Breakfast TORTILLAS w/ CHORIZO, EGGS, & AVOCADO Slices

TABLE OF CONTENTS: BREAKFASTS

¼ cup Salsa Verde tomatillo sauce, divided (warm extra sauce to serve at the table, if desired.)


1 fresh avocado, sliced thin


10-oz. chorizo sausage, removed from casing (only ½ of the chorizo will be used in the recipe)


4 green onions, thinly sliced


6 large eggs


Salt to suit your taste


1 tsp. extra virgin olive oil


4 (9-10-inch) flour tortillas


6 oz. Monterey Jack or sharp Cheddar cheese, grated

 

 

 

 

 

 

In a small bowl, toss the avocado slices with ½ of the tomatillo sauce. Taste for salt & add, if needed; then set aside.

In a large non-stick skillet, cook the chorizo until well done.  Remove ½ of the cooked chorizo to use at another time.  Add the green onions & cook until the onions are translucent.  Remove mixture to a warm bowl.  Wipeout the skillet with paper towels.

In a bowl, beat the eggs; then add a little salt.  Add the chorizo mixture & ½ of the grated cheese; then blend.

Heat the olive oil in the skillet & slowly soft scramble the egg mixture.  Remove egg skillet from heat & keep warm.

In another skillet, warm the tortillas for 20 seconds per side & place on a warm plate or use a tortilla warmer.

To serve, fill each warm tortilla with ¼ of the egg mixture, sprinkle with ¼ of the remaining cheese, & ¼ of the avocado slices.  Roll the tortilla & place seam-side down or secure with a cocktail pick.  Repeat with all tortillas & serve.

Extra warmed tomatillo sauce can be served on the side, if desired.  Serves 4.

Chorizo sausage is Spanish in origin dating back to Christopher Columbus’ time.  It is made of lean pork, pimenton (smoked Spanish paprika), garlic, red peppers, red chile pepper flakes, and sometimes a little dry white wine.  This combination of ingredients gives the chorizo sausages their very distinct deep orange/yellow color.  This color along with its flavors permeates other foods cooked with chorizo.  Interestingly enough, the pimenton was introduced to Spain by the conquistadors and other explorers traveling from the Americas to Spain.  

There are several varieties of chorizo sausages along with varieties of paprika that are used.  The recipe above uses a moist meat chorizo that is held in a casing.  There is also dried chorizo that looks like Italian salami links.  This dried chorizo can be sliced and eaten as an appetizer, or it can be used as an ingredient in many other recipes.

This information was provided to me via the Internet by the website
spanish-chorizo.co.uk.  My thanks to them.



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